denaturation

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denaturation

 [de-na″chur-a´shun]
a change in the usual nature of a substance, as by the addition of methanol or acetone to alcohol to render it unfit for drinking, or the change in the physical properties of a substance, such as a protein or nucleic acid, caused by heat or certain chemicals that alter tertiary structure.
protein denaturation any nonproteolytic change in the chemistry, composition, or structure of a native protein that causes it to lose some or all of its unique or specific characteristics.

de·na·tur·a·tion

(dē-na'tyū-rā'shŭn),
The process of becoming denatured.

denaturation

/de·na·tur·a·tion/ (de-na″cher-a´shun) destruction of the usual nature of a substance, as by the addition of methanol or acetone to alcohol to render it unfit for drinking, or the change in the physical properties of a substance, as a protein or nucleic acid, caused by heat or certain chemicals that alter tertiary structure.

denaturation

[dēnā′chərā′shən]
Etymology: L, de + natura, natural
1 the alteration of the basic nature or structure of a substance.
2 the process of making a potential food or beverage substance unfit for human consumption although it may still be used for other purposes, such as a solvent.

de·na·tur·a·tion

(dē-nā'chŭr-ā'shŭn)
The process of becoming denatured.

denaturation

1. Alteration in the folding pattern of a protein by heat or chemical reaction from its physiological conformation to an inactive shape.
2. In the case of DNA or RNA the conversion from a double-stranded structure to a single stranded structure, usually by heating. This is an essential stage in the POLYMERASE CHAIN REACTION.

denaturation

the breakdown of the bonds forming the quaternary, tertiary and secondary structures of PROTEINS and NUCLEIC ACIDS, a process that can be caused by various agents, such as excess heat, strong acids or alkalis, organic solvents and ultrasonic vibration. In some cases, denaturation is irreversible as in, for example, the heating of egg albumen to give solid egg white. When denaturation occurs in enzymes, they are inactivated, with major effects in living organisms. Denatured nucleic acids can often be returned to their original configuration in the process of renaturation.

denaturation

1. a change in the usual nature of a substance, as by the addition of methanol or acetone to alcohol to render it unfit for drinking.
2. in proteins and nucleic acids produced by heat or certain chemicals, usually results in loss of function. In proteins, various noncovalent bonds are disrupted resulting in unfolding of the polypeptide chain; in nucleic acids hydrogen bonds between nucleotides are disrupted converting double-stranded molecules or parts of them into single-stranded forms.

protein denaturation
any nonproteolytic change in the chemistry, composition or structure of a native protein which causes it to lose some or all of its unique or specific characteristics.
References in periodicals archive ?
Protein denaturation must be avoided during surimi processing.
Protein denaturation is a key method in thermodynamics and binding site analysis and can be used to enhance our understanding of the protein structure-function relationship.
Barringer, "Use of dielectric properties to detect egg protein denaturation," Journal of Microwave and Electromagnetic Energy, Vol.
The use of extremely high temperatures during sterilisation can cause a great degree of protein denaturation.
7 It also induces alteration of the mitotic spindles,7 centrosome organisation, and protein denaturation which results in the formation of multinucleated non-clonogenic cells.
All these surgical tools cause temperature rise related to the effect of thermal energy, protein denaturation, and tissue destruction.
1] due to intermolecular interactions (protein aggregation) brought about by protein denaturation (Ausili et al.
According to Sadick, detoxifying agents, which protect against free radical damage and protein denaturation in cells--as well as stem cell modulators, to stimulate reproduction as well as to keep cells alive for a longer period of time--are key to the progression of active ingredients.
The increase in dough temperature in the Mixolab implies the protein denaturation involving the release of a large quantity of water content.
7 The pathological effects of free radical attack include lipid peroxidation, gene mutation, enzyme and protein denaturation and cell membrane damage.
The intense heat generated by the focused ultrasound causes protein denaturation, irreversible cell damage and coagulative necrosis at specific target locations.